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Started By
Message
Cooking Cracklins
Posted on 9/27/21 at 10:03 am
Posted on 9/27/21 at 10:03 am
Anybody have any experience with this?
I have a family reunion up in Tennessee next month for my wife's family. They want me too cook something "cajun" but they are also afraid of anything spicy, so I was thinking about cracklins.
I don't want to haul my bid cast iron up there, so I was thinking about doing the first cook at home, then finishing them off in a deep fryer up there. Has anyone done it this way? I have 3 main concerns:
1) Will waiting so long between the two fries be an issue?
2) What would be the best way to transport them?
3) Will cooking them in a deep fryer for the second fry be ok?
I was thinking about leaving them in the cardboard box and just put ice or ice packs in the bottom of my big chest, then cover with a trash bag to make sure they don't get soggy. Or if I did put them in plastic bags, put either a piece of cardboard or paper towel to keep the condensation off of them.
Thanks for the insight.
I have a family reunion up in Tennessee next month for my wife's family. They want me too cook something "cajun" but they are also afraid of anything spicy, so I was thinking about cracklins.
I don't want to haul my bid cast iron up there, so I was thinking about doing the first cook at home, then finishing them off in a deep fryer up there. Has anyone done it this way? I have 3 main concerns:
1) Will waiting so long between the two fries be an issue?
2) What would be the best way to transport them?
3) Will cooking them in a deep fryer for the second fry be ok?
I was thinking about leaving them in the cardboard box and just put ice or ice packs in the bottom of my big chest, then cover with a trash bag to make sure they don't get soggy. Or if I did put them in plastic bags, put either a piece of cardboard or paper towel to keep the condensation off of them.
Thanks for the insight.
3
Posted on 9/27/21 at 12:50 pm to shadowlsu
We have cooked them in a magnalite before and they came out awesome.
I don't really think the pot matters too much...you could probably just use one of theirs.
Can they get pork belly? That way you wouldn't have to haul anything up there.
I like to use the mexican lard to fry them in....you can find it most anywhere.
I don't really think the pot matters too much...you could probably just use one of theirs.
Can they get pork belly? That way you wouldn't have to haul anything up there.
I like to use the mexican lard to fry them in....you can find it most anywhere.
Posted on 9/27/21 at 1:27 pm to shadowlsu
Posted on 9/27/21 at 1:31 pm to shadowlsu
Shadow
Did you consider doing a jambalaya or gumbo?
I think of these two as "cajun" more than cracklins....and probably easier to do. Tons of recipes for both.
Did you consider doing a jambalaya or gumbo?
I think of these two as "cajun" more than cracklins....and probably easier to do. Tons of recipes for both.
Posted on 9/27/21 at 11:02 pm to ForLSU56
quote:
jambalaya or gumbo?
I offered, but they want an appetizer. When I mentioned cracklins, they were all in. I didn't want to let them down after I started thinking about the logistics. Even if it comes out just ok it will still be the best they ever tasted.
Posted on 9/27/21 at 11:16 pm to shadowlsu
What about just bringing the dehydrated pork skins that you can fry there and only take a minute or two?
Posted on 9/28/21 at 9:52 am to shadowlsu
quote:
they want an appetizer
I'd bring boudin and call it a day.
Posted on 9/28/21 at 10:18 am to shadowlsu
quote:
I offered, but they want an appetizer.
Get a case of crawfish pies or boudin balls and fry them up when you get there.
Posted on 9/28/21 at 10:22 am to CHEDBALLZ
quote:
case of crawfish pies or boudin balls
Anything premade/ready to cook around here is going to be too spicy. They are the type of people that think salt is too spicy
I might do this for myself, though. I'm definitely bringing some Art's Season All from Targil to put on anything I eat up there.
Posted on 9/28/21 at 10:44 am to shadowlsu
I make them occasionally but have never left that much time between the two fry's. Let me know how they come out. I've been doing a little splash of vinegar with the final dusting and toss - I've been hooked.
Posted on 9/28/21 at 1:41 pm to ruger35
quote:
What about just bringing the dehydrated pork skins that you can fry there and only take a minute or two?
Those are pork skins, not cracklins. I'm sure you probably know this. The pork skins might not be a bad idea though.
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